Get premium membership and access revision papers, questions with answers as well as video lessons.

Tohm 254:Food Selection,Preparation And Processing Question Paper

Tohm 254:Food Selection,Preparation And Processing 

Course:Diploma In Ecotourism And Hospitality Management

Institution: Chuka University question papers

Exam Year:2011



INSTRUCTIONS:
SECTION A IS COMPULSORY AND CARRIES 30 MARKS. SECTION B - Attempt tow questions.
SECTION A
Q.1 Define the term Kitchen. [2 marks]
Q.2 Outline five factors affecting number of staff required to work in a given ideal Kitchen. [5 marks]
Q.3 Explain briefly kitchen stewarding. [3 marks]
Q.4 Describe the following phrases
(a) Portion control [2 marks] (b) Table d’hôte menus [2 marks] (c) List four features of A la Carte menu. [4 marks]
Q.5 (a) Explain types of pastries with an aid of a well illustrated diagram. [10 marks]
2
SECTION B:
Q.6 Discuss stocks in relation to
(i) Types [16 marks]
(ii) Outline four points on how a good stock is prepared. [4 marks]
Q.7 (a) Draw an organizational chart for showing different types of soups and one example of each. [16 marks]
(b) Explain briefly each of the above soups. [4 marks]
Q.8 Balance is one of the factors you consider when planning a menu. Discuss in details balance in relation to menu planning. [20 marks]
-----------------------------------------------------------------------------------------------------




More Question Papers

Enhance your teaching with our comprehensive Schemes of Work and Notes!

Popular Exams

Return to Question Papers    

© 2008-2024 by KenyaPlex.com. All Rights Reserved | Home | About Us | Contact Us | Copyright | Terms Of Use | Privacy Policy | Advertise